United States

Tofu scramble

Name: Tofu scramble
Total time: 15 min
Yield: 2 servings
Cuisine: Modern vegan
Ingredients: 1 block firm tofu drained firm tofu; 1 tbsp cooking oil (vegetable oil); 1 small finely chopped onion; 2 cloves minced garlic; 5 or 6 sliced button mushroom; 1/2 diced red bell pepper (red capsicum, red pepper); 2 handfuls baby spinach spinach; 1/4 tsp turmeric (ground turmeric); 1 heaped tbsp nutritional yeast; 1/2 tsp kala namak black salt; a few grinds black pepper; 2 tbsp water; a pinch to taste salt

Kala namak does the eggy smell. Tofu does the rest. Nobody at brunch is any wiser.

15 minTime

29 gProtein each

mildSpice

The egg that never was2 chapters · 1 min read

Make it your way

Grandma's wayThe vegan café classic: turmeric gold, kala namak magic.

The original

346kcalsame

29 gproteinsame

7 gfibresame

15minutessame

The original tofu scramble.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block firm tofu, drained

Cooking oil (vegetable oil)1 tbsp

Onion1 small, finely chopped

Garlic2 cloves, minced

Button mushroom5 or 6, sliced

Red bell pepper (red capsicum, red pepper)½, diced

Spinach2 handfuls baby spinach

Turmeric (ground turmeric)¼ tsp

Nutritional yeast1 heaped tbsp

Black salt½ tsp kala namak

Black peppera few grinds

Water2 tbsp

Salta pinch, to taste

Method

4 steps

1Press the tofu between two plates lined with a kitchen towel for 10 minutes, then crumble it with your fingers into uneven pieces.
2Heat the oil and soften the onion, then add garlic, mushrooms and pepper. Cook until the mushrooms release their water and it dries off.
3Add the tofu, turmeric and nutritional yeast. Stir, then leave it alone for a minute at a time so the bottom catches.
4Splash in the water, fold in the spinach, then season with kala namak and pepper off the heat.

Serve it like this

Pile onto warm toasted sourdough or wholemeal toast, scatter pepper and chives on top and serve hot with grilled tomatoes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Tofu scramble

Kala namak does the eggy smell. Tofu does the rest. Nobody at brunch is any wiser.

15 minTime

29 gProtein each

mildSpice

The egg that never was2 chapters · 1 min read

Make it your way

Grandma's wayThe vegan café classic: turmeric gold, kala namak magic.

The original

346kcalsame

29 gproteinsame

7 gfibresame

15minutessame

The original tofu scramble.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block firm tofu, drained

Cooking oil (vegetable oil)1 tbsp

Onion1 small, finely chopped

Garlic2 cloves, minced

Button mushroom5 or 6, sliced

Red bell pepper (red capsicum, red pepper)½, diced

Spinach2 handfuls baby spinach

Turmeric (ground turmeric)¼ tsp

Nutritional yeast1 heaped tbsp

Black salt½ tsp kala namak

Black peppera few grinds

Water2 tbsp

Salta pinch, to taste

Method

4 steps

1Press the tofu between two plates lined with a kitchen towel for 10 minutes, then crumble it with your fingers into uneven pieces.
2Heat the oil and soften the onion, then add garlic, mushrooms and pepper. Cook until the mushrooms release their water and it dries off.
3Add the tofu, turmeric and nutritional yeast. Stir, then leave it alone for a minute at a time so the bottom catches.
4Splash in the water, fold in the spinach, then season with kala namak and pepper off the heat.

Serve it like this

Pile onto warm toasted sourdough or wholemeal toast, scatter pepper and chives on top and serve hot with grilled tomatoes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tofu scramble

Make it your way

Ingredients

Method

Tofu scramble

Make it your way

Ingredients

Method

Make it a meal